ith parchment paper.
Stir chocolate and 1/2 cup water in
Pour milk into a large bowl. Add pudding mix and beat with wire whisk 2 min or until well blended. Add peanut butter and mix well. Gently stir in whipped topping.
Layer 1/3 of grahams and half of the pudding mixture in a 9x13 pan, breaking grahams if necessary to fit. Repeat layers topping with graham crackers.
Microwave chocolate and butter on med heat for 1.5 min, stirring after 1 minute Stir until completely melted and then spread over grahams.
Refrigerate at least 8 hours. Store in fridge.
Preheat oven to 400\u00b0F. Lightly grease a large baking tray. Divide dough into 4 equal pieces. On a lightly floured work surface, roll out each piece of dough into a 5 1/2 inch round. Transfer to prepared tray.
Spread 2 tbsp caramel over each pizza base then sprinkle evenly with chocolate and nuts. Bake for 10-12 mins, until golden and crisp.
Top each hot pizza with ice cream to serve.
>and over the top edges of the pan. To make the chocolate
the butter mixture beginning and finishing with the flour.
Combine dark chocolate and 2 egg yolks. Set aside.
ter.
Place the chopped chocolate and cream in a heatproof bowl
Melt 2 oz of the chocolate in a bowl over a
>and dust with flour. Melt the butter with 1/2 the chocolate
op 2 1/2 ounces chocolate and melt in a small bowl
325\u00b0F.
Grease and lightly flour a 13x9-inch
ven to 350\u00b0F. Grease and line an 8 inch round
For the chocolate mousse filling, melt the chocolate over a bain marie.
.5 oz of chopped chocolate and butter and stir until you have
Combine dried fruit, brandy, and orange peel and juice in a large bowl
cup heavy cream, chocolate-hazelnut spread and liqueur in a small
an and dust with flour, shaking out excess.
Place chocolate in
ven to 350\u00b0F. Grease and line a deep 8 inch
archment paper.
Gently melt chocolate and butter over low heat, stirring
he strawberries in a blender and puree until smooth. Set aside